We try to steer away from superlatives on this website. But this recipe deserves it. These really are amazing gluten free brownies! They’re hefty and thick, with just the right chewy, moist texture. The rich chocolaty interior is absolutely irresistible, and studded with chocolate chips: it’s downright impossible not to take another bite. No one will know these are flourless: they please just about everyone.
Ingredients in gluten-free brownies
This gluten free brownies recipe is quick, simple and absolutely crowd pleasing. The idea came about as we were brainstorming ideas for a pizza party dessert that wasn’t full of more flour. The birthday girl loved brownies, so we created a flourless brownie to contrast all the gluten in our main course. After tinkering a bunch and taking some inspiration from our friend Tessa’s chewy brownies, we think we found the perfect combination. Here are the ingredients in this gluten free brownies recipe:
Eggs Granulated sugar Butter Vegetable oil Vanilla extract Cocoa powder Almond flour (not meal) or gluten free flour Baking soda Cornstarch Kosher salt Chocolate chips
The biggest key here? Using both butter and oil as the fat in this recipe leads to extra chewy, moist brownies. Want to make it dairy free? Use vegan butter as a stand in.
Almond flour vs meal: why it’s important
The only specialty ingredient you’ll need for this recipe? Almond flour. Make sure you don’t buy almond meal, because it’s a much different product. They’re both made of ground almonds, but the difference is in the raw material and the production method:
Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods. Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.
Don’t have almond flour? If you’re baking for a gluten-free diet, you’re probably used to using this ingredient. But if you don’t have it on hand or can’t find it, you can substitute the same amount of gluten-free flour.
Tips for baking gluten-free brownies
This gluten-free brownies recipe is quick to whip up: it’s a matter of dump and stir! Here are some particulars around the baking process:
A metal 9 x 9″ pan makes the most even bake. You can also use an 8 x 8 pan, but you’ll need to increase the bake time slightly. Grease the pan, then add parchment paper extending off of 2 sides. Cut it to length on the top and bottom, but let the left and right sides extend. This makes it easy to lift the brownies out of the pan after baking. Bake until a toothpick inserted has some clinging crumbs: and watch out for chocolate chips! When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut! You won’t want to overbake these.
Storage info
These gluten-free brownies last well when stored: in fact, they get even moister and fudgier! Here’s how to store them:
Room temperature: Store in a sealed container at room temperature for 3 to 4 days. Refrigerated: Store refrigerated for 1 week (allow to come to room temperature before enjoying).
More brownie recipes
These gluten free brownies are our favorite brownie recipe…of all! Here are a few more you might enjoy:
Try Fudgy Vegan Brownies: they’re also gluten-free! Opt for Raw Brownies, made with Medjool dates and cocoa powder (also gluten free!) Use a veggie for Fudgy Sweet Potato Brownies Go for a Flourless Brownie Pie
This gluten-free brownies recipe is…
Vegetarian and gluten-free. For dairy-free, use vegan butter. For vegan, go to Vegan Brownies. 5 from 1 review **When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut!
